Tri-Tipping

Two blogs in one week, WTF?? Unemployment does have it’s advantages like sleep, playing golf, working out and of course grilling. And if I grill I have to blog about it, so grilling has two purposes, eating and creating content for my blog.  I am very efficient here.

My latest grilled meat is a tri-tip steak.  I never knew what a tri-tip steak was until a few years ago when a friend of mine I used to work with told me about them.  He said he would grill one steak for four people, I though wow that must be a big steak.  We it is a good size steak but I don’t how to feed four people with it, unless two of them are vegetarians.  Fortunately Costco sells them in packs of two. The tri-tip is a boneless triangular cut of from the bottom sirloin, there are 3 points on the steak, ie tri-tip.  It is also know as a Santa Maria or Newport cut.  What ever it’s called it’s freaking delicious.  This steak is one of my favorite cuts of meat, it’s tender, has a great flavor, and because it’s boneless it’s easy to slice for a great steak sandwich.

I started out marinating my steak with a little bit of olive oil and my seasoning mix version 2. I decided to cook it on my gas grill, because I had just woke up from a nap and was to grumpy to deal with the egg.  I heated up the grill to 500 degrees and seared the steak for 5 minutes on each side.  I then dropped the heat down to just under 400 degrees and let it finish cooking until the internal temp was 130 degrees in the fattest part of the steak.  (Grilling tip: Use a meat thermometer and take the meat off about 5 degrees before the target temperature)  I then let the steak rest for 5-10 minutes in a covered foil pan.  (Grilling Tip:  Always let your meat rest!)

To go along with my steak I fried up some potatoes, onions and garlic in the disc.  A lettuce wedge with Cheryl’s blue cheese dressing, I will have to post her recipe some time. That was my Monday night dinner, what did you have?



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